12:02
Gaelle So
8 Comments

Spring is here!

This is a fresh salad full of middle eastern and mediterranean flavours. From the amazing texture of the israeli couscous, to the sweetness of the pomegranate molasses and sweet drop peppers, and the unique flavours of sumac and za'atar, this salad will bring the sunshine to your table! Perfect for your next picnic or barbecue!Follow the seasons and use other vegetables to roast : carrots and parsnips are perfect in winter, but feel free to swap them for courgettes and aubergines, peppers and red onions, tomatoes, butternut squash, sweet potato...

You might not be very familiar to some ingredients of this salad though, as some are not available in mainstream supermarkets. No worries! Browse world food stores (middle eastern shops, or indian grocery stores should have these ingredients on their shelves), or organic food stores, or if you're really far from all that, just check online!Sumac :it's the ground powder from the berries of the colourful sumac tree, that grows all around the Mediterranean. The dark burgundy red powder as a very distinct sour and tangy, slightly sweet flavour. It's commonly used in Turkey, Greece and Lebanon, in many traditional recipes.Za'atar :it's a spice blend used all around the Middle eastern and North African countries. It's composition varies between the countries and regions (probably even from a village to another, or from a family to another), but consists mainly in a mix between wild oregano, thyme and marjoram. Some will add sesame seeds and salt, while some will add sumac like in Lebanon. It has a very unique aromatic flavour, and can be used in many different ways : sprinkled on flatbread, in meat or fish marinades, in dips and sauces...If you can't find it in any shops, make your own!Pomegranate molasses :it's a very simple ingredient that you can even make at home. It's basically pomegranate juice that has been reduced until being very concentrated and syrupy. It's sweet but sharp, dark in colour. I use it in many different ways, from sweetener in some desserts, to salad dressings, marinade, or to roast vegetables like in this salad. It's a very versatile ingredient, used widely across the Middle East.Israeli couscous :Also called pearl couscous, giant couscous or Ptitim in Israel, these little toasted balls are made from wheat flour, just like pasta or the more traditional fine couscous. Because of its size and shape, israeli couscous has a very particular texture, a bit chewy and bite-y. The easiest way to cook it, is just like pasta : cook for 8 to 10 minutes in boiling salted water. You can also cook it with the absorption method, just like a pilaf or risotto. Israeli couscous is great used in salads, or in soups, or as a side with a stew.

Ingredients2 carrots2 parsnips1 tsp sumac1 tsp za'atar1/2 tsp cumin seeds1 tbsp pomegranate molasses3 tbsp olive oilsalt and peppera handful of fresh basil, roughy chopped1 cup of israeli couscousjuice of 1/2 lemon2 tbsp sweet drop peppers (or jarred grilled peppers)1 tbsp pumpkin seedsPreheat the oven to 180'C. Line a baking try with baking paper or a silicone mat.Chop the carrots and parsnips in 1cm chunks. Don't bother peeling them if they're organic, just wash them well.Put them in a bowl, add the sumac, zaatar, cumin seeds, pomegranate molasses, a bit of salt and pepper, and 1 tbsp of olive oil. Mix with your hands so the vegetables are covered in marinade. Spread on the baking sheet and bake for 25 to 30 minutes, until they're cooked but not too soft.While the carrots and parsnips are cooking, cook the israeli couscous. Boil water in a pot, add some salt, then pour in the couscous and let it cook, stirring every now and then, for about 10 minutes. Drain, and let it cool.In a salad bowl, mix the cooked couscous, roasted vegetables, add the remaining olive oil, lemon juice, basil, sweet drop peppers and pumpkin seeds. Adjust the seasoning if needed with salt and pepper, and serve.

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09:00
Gaelle So
30 Comments

It's been a little while I haven't taken part in a food challenge. I really enjoyed creating new recipes around a theme chosen by other food bloggers here, there and also over here.This time, it's Gabrielle, from the beautiful blog Petite Cuillère et Charentaises, chosen by Lova from Graine de faim kely, who spoiled us with a lovely theme :

Let's twist the tradition!

Once more, these few words made my brain overflow with recipes and ideas. But hey, got to make a choice, it's just impossible to make it all (though I'll keep this list of ideas around and will try to cook these up soon!).Beeing quite busy at the moment, between work and the organisation of my next big travel (will tell you more soon!), I chose a simple recipe that I make quite often : hummus. Yup, hummus, but not the "real" hummus. Heya! Gabrielle asked us to be creative and twist the tradition, so I'm just following the rules! I've decided to use, instead of the usual chickpeas, another legume : the green french lentil from Le Puy. The traditional hummus recipes also requires some sesame paste, tahini, used a lot in the Middle East. Though we've got to twist the tradition, so no sesame in this recipe, but pumpkin seeds! They give a lovely nutty flavour and a little extra crunch to this hummus.

The Puy green lentil is a french legume, grown in the central volcanic region Auvergne, and has anappellation d'origine protégée (AOP) and an appellation d'origine controlée (AOC), meaning that they can only be produced in a particular area in France, following a specific method, guaranteeing the traceability and quality of the food.It's a simple ingredient, very nutricious and delicious, that I think is unfortunately underused. Lentils, like the green Puy kind, are full of protein and make a great staple food for vegetarians or those trying to reduce their consumption of animal products. Puy lentils are also full of nutrients like iron and magnesium.My lentil cooking tips : no soaking required! Just cook the lentils starting with cold water (bring the water and lentils to boil together). NEVER, ever, salt the water when you cook lentils, as this wood make them tougher. I advise you though to add a pinch of baking soda to the water, as this will make them more tender and easier to digest. This baking soda tip' works just as well with other legumes (beans, chickpeas, other kinds of lentils..)This is a very simple recipe : 20 minutes cooking time for the lentils, then bzzz bzzz a little blitz with a blender with the rest of the ingredients and there you are : a delicious creamy dip, to enjoy with some seasonal fresh vegetables (hello, first spring radishes!), or some toasted walnut bread, or with some homemade falafels, or even in a veggie burger.

Ingredients150g green Puy lentils2 bay leave1/2 tsp of baking sodajuice of 1/2 lemon2 tbsp pumpkin seeds2 tbsp olive oil (or use pumpkin seed oil if you have some, it's delicious!)1/2 tsp cumin seeds1 pinch piment d'Espelette (chili from the Basque Country in France)salt, pepperPut the lentils in a pot, along with the ba leaves and the baking soda. Cover generously with cold water, cover with a lid, and bring to the boil. Once it's boiling, turn the heat down to the minimum, and let the lentils cook, covered, for about 20 minutes, until tender. Drain the lentils in a fine sieve, and rince under cold water to stop the cooking process and cool the lentils down quickly. Discard the bay leaves. Let them drain while you prepare the rest of the ingredients.Toast the cumin seeds in a hot dry pan over high heat for 1 or 2 minutes to develop the flavour of the spice.Put the lentils in a large bowl with the lemon juice, toasted cumin seeds, pumpkin seeds, olive oil, piment d'Espelette (or other chili flakes), season with salt and pepper. Blend all the ingredients with a stick blender until getting a smooth hummus.The lentil hummus will keep well in the fridge for a few days in an airtight jar or container.

His easy flatbread recipe is between a naan and a pita, and is perfect to serve with a delicious homemade curry, or with falafel, hummus and salad, grilled haloumi, or just anything worth eating with flatbread.

It's super easy and quick to make : 3 basic ingredients (a few more if you want to add some flavour to your flatbreads), very quick kneading, roll and grill.

Recipe inspired by Jamie OliverIngredientsMakes 6 large or 12 small flatbreads350 g self raising flour1 tsp baking powder350 natural yogurt ( I used greek style yogurt)1 pinch of salt1 tbsp of dried wild garlic (when wild garlic is in season, use fresh!)1 tbsp ghee (clarified butter)2 cloves garlic, gratedIn a large bowl, mix the self raising flour, baking powder, salt and wild garlic. Add the yogurt and stir to form a ball of dough. Transfer the dough on a floured surface and knead for 1 or 2 minutes, until the dough is smooth. Leave to rest for 10 minutes.Sprinkle some flour on the work surface. Divide the dough in 6 equal portions (or 12 if you prefer small flatbreads). Using your hands, flatten each ball of dough, then roll with a rolling pin, into circles about 2 or 3mm thick. Cut a few lines in the centre of each flatbread with a knife (don't go all the way through, just score the dough thinly).Preheat a cast iron griddle pan (or a heavy bottom pan) on a high heat for a few minutes minutes until it starts smoking.Meanwhile, melt the ghee and add the grated garlic.Cook the flatbreads, one a at a time, about 2 minutes on each side, until cooked through, slightly puffed and browned.Using a pastry brush, brush some garlic butter on the flatbreads when you take them off the pan.